Cherry Muffins - Pitta

Muffins? Yes, please! These are lighter and much healthier for you than the packaged varieties or the kind you get at the coffee shop. Plus, each recipe contains dosha warm figs for vata, cooling cherries for pitta, and dried cranberries that counter kapha's tendency to become congested.

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Yields:
12
servings

Prep Time:
0
hours
10
mins

Cook Time:
0
hours
22
mins

Total Time:
0
hours
50
mins

Ingredients

2
c.
white whole wheat flour

1
tsp.
baking powder

1
tsp.
baking soda

1/4
tsp.
salt

zest and juice of 1 lemon

3/4
c.
raw sugar

3/4
c.
soy milk

1/2
c.
sunflower oil

2
egg whites

1
tbsp.
vanilla extract

1
tsp.
almond extract

2
c.
pitted, fresh cherries

1/4
c.
fat-free ricotta cheese

Directions

Preheat the oven to 325ºF. Line a 12-cup muffin pan with paper liners.

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Add the lemon zest and juice, sugar, soy milk, oil, egg whites, vanilla extract, and almond extract to the dry ingredients, and stir until the batter is smooth. Using a rubber spatula, gently swirl in the cherries and the ricotta.

Pour 1/4 cup of the batter into each prepared cup, almost filling the cup. Bake the muffins on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes. When done, the muffins will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.

Remove the muffins from the oven and let stand for 15 minutes, then transfer to a wire rack, and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.

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